Rainbow Kitchen
Serves 4
1 lb cherry tomatoes
2 garlic cloves
1 tablespoon honey (preferably raw. From a local source, if possible, to help fend off seasonal allergies)
3 tablespoons olive oil
Salt and pepper to taste (preferably unprocessed sea salt and freshly ground pepper)
Pre-heat oven to 375 F. Halve the tomatoes and place them, cut side up in a lightly oiled roasting pan.
Crush the garlic with a pinch of salt, then beat in with the honey, olive oil and pepper. Roast for about 30 minutes until golden, juicy and bubbling. A beautiful addition to any plate.
Allison's Article:
Some Sweets, Some Spice and Some Slightly Sour: End-of-Summer Veggies to Savor Anew
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.